We left out the home made chili paste, because these chili’s are hard to find in Europe. If you can find them, go ahead and use them, but the taste is already great with the marmite/soysause + chipotle chilis!
6 servings, 0.5 hour active time + 1.5 hour semi active
- 1 onion
3 cloves garlic
- 2x 400g cans chickpeas
- 2x 400g cans brown beans
2x 400g cans tomatoes (not diced)
- 1.5 tablespoons ground cumin
- 2 teaspoons oregano
- 1 table spoon soy sauce
- 1 teaspoon marmite or cenovis
- Optional base: rice, nachos, tortillas, bread, …
- Optional toppings: coriander, spring onions, jalapeños, lime, creme fraîche, cheese, avocado, …
- 2 cans of chickpeas
but reserve the liquid in a separate bowl. Put the chickpeas in a big bowl or pot with a flat base and mash with a potato masher until almost all of the chickpeas are broken. Add the
- 2 cans of tomatoes
and mash until the tomatoes are broken. Drain the
- 2 cans of beans
reserving the liquid. Add beans to the chickpea/tomato bowl. Add the
- 2 tablespoons of chipotle chilis to the bowl.
and mince or press the
- 3 garlic cloves.
In a small bowl, combine
- 3 garlic cloves,
- 1.5 tbsp cumin,
- 2 tsp oregano,
- 1 tbsp soy sauce,
- 1 tsp marmite.
- In a big pot, heat vegetable oil and cook the onion about 4 minutes, until softened but not brown. Add bowl with garlic and spices and cook stirringly until fragrant about 1 minute.
- Add chickpea/tomato/bean mixture and add chickpea/bean liquid as required to get the right consistency. Simmer for at least 30 minutes, ideally 1.5 hrs, the longer the better! Stir every now and then so the bottom doesn’t burn. Season to taste with salt if needed.
- Serve with favorite base and toppings! Refrigerate for up to a week and reheat to serve (at least one night makes it taste even better).